2 lbs. potatoes
1 lg. onion
2 c. meat stock, hot
6 tbsp. light vinegar
1 tsp. salt
3-4 tbsp. oil
Black pepper to taste
Chives, chopped

Use boiling potatoes (the kind of potato that retains its shape when cooked) for this recipe. Boil the potatoes in their jackets and peel while still hot. Slice the potatoes thinly and mix with the finely chopped onion.

In a small bowl, blend the vinegar and salt, pour the mix over the potatoes and mix loosely. Put in a warm place to draw for at least 1 hour. Just before serving, add the oil to the salad and mix gently but thoroughly. Decorate with freshly ground pepper and chives. Potato should always be served lukewarm.

German vinegar ("Obst Essig") is best, if available.